You need just a few ingredients—fewer than any chocolate chip cookie recipe I’ve ever seen (a bonus for when your pantry is looking a bit bare). Preheat oven to 350°F. —Walter Max, Wabasha, MinnesotaGet RecipeTaste of HomeCoffee Maple SpritzI like spritz cookies because they're easier to make than rolled cutouts but I can still be creative with different shapes and sizes. —Taste of Home Test KitchenGet RecipeTaste of HomeCinnamon Swirl Quick BreadWhile cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. If you haven't yet combined your ingredients into a batter, make cookies. Remove brittle by lifting aluminum foil out of pan and transferring to a wire rack to cool completely. Of course, they're just as delicious any time of year. She always used extra sweet potatoes from her garden in pies, breads and cakes and added black walnuts from her trees for good measure. Canned sweet potatoes will work, too, if you're short on time. Muffins and cookies are two entirely different things. Kids will go wild over the cream cheese layer! —Helen Richardson, Shelbyville, MichiganGet RecipeTaste of HomeMajestic Pecan CakeThis recipe truly lives up to its name. While it seems very special, this caramel pecan cheesecake is a snap to make. —Noelle Myers, Grand Forks, North DakotaGet RecipeTaste of HomePumpkin Bread PuddingOld-fashioned but never out of style, I got this favorite pumpkin recipe from an elderly aunt. Echidna-Boy's instructions are easy to follow: combine the dry cake batter mixture with the eggs and oil, and then bake for eight to 10 minutes at 350 degrees Fahrenheit. —Betty Fulks, Onia, ArkansasGet RecipeTaste of HomeBrown Sugar Oat MuffinsWith Kansas being one of the top wheat-producing states, it seems only fitting to share a recipe containing whole wheat flour. Janice Christofferson, Eagle River, WisconsinGet RecipeTaste of HomeSweet Potato Mini CakesWhenever I make these cute desserts, I think of my grandmother. Everyone loves the crunchy topping. It's a little different from traditional pumpkin or pecan pie, which makes it a nice holiday surprise. And it’s one dessert that doesn’t taste overly sweet, which is always a nice change of pace. —Linda Leuer, Hamel, MinnesotaGet RecipeTaste of HomeChocolate Malted CookiesThese cookies are the next best thing to a good old-fashioned malted milk. —Sharon Cable, Dyersville, Iowa.Get RecipeApple Pie Cupcakes with Cinnamon ButtercreamThese apple pie cupcakes are always a hit! —Dixie Terry, Goreville, IllinoisGet RecipeTaste of HomeCaramel Apple Coffee Cake with WalnutsI created this recipe after a trip to an orchard with my family. We went on a diet so I no longer keep white flour in the house, however a single cake mix managed to elude me. Making this snack is so simple—I don’t even bother with a hand mixer for this one. —Taste of Home Test KitchenGet RecipeTaste of HomeCranberry-Apple Nut CrunchThis dessert is especially pretty and appropriate for the holidays. A great-grandma, I've spent over 85 years on the farm.Get RecipeTaste of HomeCranberry Pumpkin BreadPut leftover cranberries and pumpkin to great use in this moist quick bread. We tested 4 grocery store cookies and figured out the only brand worth buying. This was a cake they could eat. Gradually add flour and mix well. It had all the components of a chocolate chip cookie—butter, sugar, vanilla, chocolate—but without the hassle of scooping cookies and swapping trays in and out of the oven. If you've ever wanted devil's food cake — or any other kind of cake for that matter — in the form of cookies, you're in luck. You can take out or add in all sorts of mix-ins. They are so easy to make and the flavor just screams fall. Then switch to a spatula or a wooden spoon and stir in the flour and salt until it comes together in a dough.
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